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|Tested species reactivity||Human|
|Host / Isotype||Rabbit / IgG|
|Immunogen||Synthetic 17 amino acid peptide from internal region of human TRPV1.|
|Purification||Antigen affinity chromatography|
|Contains||< 0.1% sodium azide|
|Storage Conditions||Maintain refrigerated at 2-8°C for up to 1 month. For long term storage store at -20°C|
|Tested Applications||Dilution *|
|Immunohistochemistry (Paraffin) (IHC (P))||5 µg/ml|
* Suggested working dilutions are given as a guide only. It is recommended that the user titrate the product for use in their own experiment using appropriate negative and positive controls.
Percent identity with other species by BLAST analysis: Human, Gorilla, Gibbon, Guinea pig (100%) Monkey (94%) Horse (82%).
Capsaicin, the main pungent ingredient in hot chili peppers, elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system. The protein encoded by this gene is a receptor for capsaicin and is a non-selective cation channel that is structurally related to members of the TRP family of ion channels. This receptor is also activated by increases in temperature in the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo. Four transcript variants encoding the same protein, but with different 5' UTR sequence, have been described for this gene.
For Research Use Only. Not for use in diagnostic procedures. Not for resale without express authorization.
Capsaicin receptor; Osm-9-like TRP channel 1; OTRPC1; Transient receptor potential cation channel subfamily V member 1; transient receptor potential cation channel, subfamily V, member 1; transient receptor potential vanilloid 1a; transient receptor potential vanilloid 1b; TRPV1; Vanilloid receptor 1; Vanilloid receptor subtype 1; VR1